Verenika recipe

30 servings

2 1/2 cups dry cottage cheese

2 eggs

1/4 teaspoon ground black pepper to taste

3 3/4 cups all-purpose flour

1/3 cup nonfat dry milk powder

3/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup water

4 teaspoons vegetable oil

3 tablespoons butter

1 cup cubed ham

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 1/2 cups warm milk

In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste.

Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.

In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt.

In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.

On a floured surface, knead dough about 10 times or until smooth.

Divide dough in half and roll out each portion to a 1/8 inch thickness.

Using a 4 inch round cutter, cut out rounds of dough.

Place 1 tablespoon of filling in the center of each circle.

Moisten the edge and fold over to form a half moon shape; pinch to seal.

Bring a large pot of water to a boil.

Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain.

Repeat with remaining dumplings.

While the dumplings are cooking, prepare the gravy.

In a medium saucepan, melt the butter over medium-low heat.

Stir in ham, and cook until ham is light brown.

Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper.

Stir.

Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly.

Serve over the dumplings.